Dark chocolate

What percentage of cocoa is required for a chocolate to be classified as dark?
What molecule in dark chocolate contributes to its potentially beneficial effects on heart health?
Which type of chocolate usually contains less sugar?
Which of the following acids is found in higher concentrations in dark chocolate?
What does 'tempering' refer to in the context of chocolate making?
Which mineral is found in significant amounts in dark chocolate?
What should be the appearance of a well-tempered dark chocolate?
What type of fat is predominantly found in dark chocolate?
Which process helps unlock and preserve the flavonoids in dark chocolate?
Which among these is generally NOT a characteristic of high quality dark chocolate?
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